Raw Chocolate Tarts

For the base:

• 20g Bulk Nutrients WPC Chocolate
• 10 dried dates – Soaked in water + drained
• 1 tablespoon rice malt syrup
• 1 tablespoon coconut oil – Melted
• 2 tablespoons desiccated coconut
• 1/3 cup almond meal

For the filling:

• 3x Sweet William Dark Chocolate No Added Sugar Chocolate Bars (150g)
• 1 tablespoon no added sugar maple syrup
• 1 tablespoon coconut oil – Melted
• 2 tablespoons cacao butter – Melted

1. Step 1: Combine all base ingredients in a processor and blend to bring together.
2. Step 2: If too wet, add a little more of one of your dry ingredients such as more WPC, more almond meal or another flour base ingredient. Start with just one tablespoon at a time.
3. Step 3: Press into four mini tart cases (we used 8cm Bakers Secret Loose Bottom Tartlet Cases).
4. Step 4: Set aside and make the filling.
5. Step 5: Melt the cacao butter first as this will take the longest. We placed in the microwave for an initial 2 minutes, stir, then 1-minute intervals after this stirring in between.
6. Step 6: Add in the chocolate and coconut oil and stir to start melting. Add back into the microwave at 30-second intervals until completely melted.
7. Step 7: Add in maple and stir well.
8. Step 8: Spoon into each tart case the melted chocolate filling. Place flat in the fridge to set for at least one hour.
9. Step 9: Once ready to enjoy add your choice of toppings like a berry or cocoa dusting, or just eat! These are best stored in the fridge for up to a week and aren't suitable for freezing.